Rinse lentils; set aside.,In a large saucepan or Dutch oven cook onion and garlic until tender, not brown.,Stir in lentils, water, tomatoes, bouillon, Worcestershire sauce, salt, thyme, fennel seed, pepper and bay leaf.,Bring to a boil.,______,Add carrots and frozen spinach. Bring to a boil, breaking up spinach with a fork; reduce heat. Cover and simmer for about 10 minutes or until lentils are tender. Add vinegar; discard bay leaf.,Makes 4 servings.